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Chocolate Chiffon Pie Recipe


My favorite party dress is cocoa-powder brown. It has a crinoline slip underneath and I feel all dolled up when I wear it. I kind of look like Chocolate Chiffon Pie with a ruffle of whipped cream. 


For the crust:

  • 1 ¾ cups gingersnap crumbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

For the filling:

  • 2 ½ teaspoons unflavored gelatin
  • 1 cup whole milk
  • ¼ cup unsweetened Dutch-processed cocoa powder, sifted
  • ¼ cup plus 2 tablespoons granulated sugar
  • Pinch of salt
  • 4 large egg yolks
  • 3 large egg whites, at room temperature
  • 1 teaspoon pure vanilla extract


For the crust:

Preheat the oven to 325 degrees.

In a small bowl, combine the gingersnap crumbs, butter, and granulated sugar. Press the crumb mixture into a 9-inch pie pan and bake for 6 minutes. Remove the pan from the oven and cool on a wire rack.

For the filling:

In a small bowl, combine the gelatin with ½ cup cool water and let sit for 5 minutes until the gelatin softens and blooms.

In a medium saucepan set over medium-high heat, bring the milk, cocoa, ¼ cup of sugar, and the salt to a simmer, stirring constantly. Remove the pan from the heat and add the gelatin, stirring until the gelatin is completely dissolved.

Put the egg yolks into a medium bowl and beat lightly. Gradually, in a slow stream add ¼ cup of the chocolate mixture to the egg yolks while whisking continually. Pour the chocolate-egg yolk mixture into the pan with the remaining chocolate mixture. Cook, stirring constantly, over medium heat until slightly thickened, about 8 minutes. Remove the pan from the heat and let cool for about 20 minutes or until barely warm.

Using an electric mixture, in a large bowl, whip the egg whites to soft peaks. Add the remaining 2 tablespoons of sugar and the vanilla, and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in 3 additions.

Spoon the chocolate mixture into the cool pie crust. Cover and refrigerate for 2 hours.